The menu at The Cecil, Richard Parson's newly revamped hotel in the heart of Central Harlem, is a little difficult to follow. But the real killer on Chefs Alexander Smalls and J.J. Johnson's menu here is the Fried Guinea Hen ($27), which for my money, is one of the best fried chicken variants in the city. More

Roots drummer Questlove has lent his signature fried chicken and punctuation mark of choice to Hybird, one of the newest food stalls in Chelsea Market. But dumplings, cupcakes, and slushies come along for the ride as well, in flavors like carrot cake-red curry and truffled egg. Could this WTF-ery be any good? We tried it all to find out. More

Peaches Hothouse, an offshoot of nearby Peaches, bills itself as a "country cafe," and while I'm not sure what that means, their menu of reasonably priced Southern classics has a lot going for it. More

Considering how dressed up fried chicken can be these days in New York, it's nice to have a place that sticks to the basics, does them well, and keeps things at a reasonable cost. Bobwhite Lunch & Supper Counter, a dimly lit nook of a restaurant in Alphabet City, is just such a place. More

East Village newcomer Bobwhite Lunch and Supper Counter styles itself as a casual Southern café, but its commitment to quality food is a little more serious. The Southern classic fried chicken ($8.50) is served on a soft, lightly toasted bun with a smattering of sweet pickles. It tastes a lot like a fast food fried chicken sandwich—fitting for when that craving strikes—and elevated, all at the same time. More

Fried chicken for lunch? Don't mind if we do. We noticed this street cart on a walk near the east end of Chinatown, and as we stopped to take a look, we were told by the owner that he's been selling food here for over five years. More

Debasaki in Flushing is a contender that is unfairly omitted from most "Best Korean Fried Chicken in NYC" lists. This dark horse not only has a full package of food and drinks, but beckons with an interesting riff on Korean Fried Chicken—intriguing enough io warrant a visit to Flushing. More

Artisanal pimento—ah, it was only a matter of time before it'd show up in Brooklyn. The chunky cheese spread, ubiquitous once you go south of the Mason-Dixon, is now available in Cobble Hill at the month-old Southern-themed sandwich shop Van Horn. Owner Jacob Van Horn and his chef Rick Hauchman—formerly of Roberta's Pizzeria, not to mention Jacob's childhood neighbor down in Chapel Hill, North Carolina—developed the recipe with three kinds of cheeses. More

When South Korean 'BBQ Chicken' came to NYC in 2007, it took a familiar path and set up on the international fast food row of St. Marks Place, and Chelsea; the chain followed this typical trajectory and eventually shuttered both Manhattan locations. Now, there are two remaining branches walking distance from each other in Flushing, a logical location, and one that makes no sense geographically in Sheepshead Bay. More

Just like CheoGaJip, South Korean Kyedong Chicken also just one New York City shop in Flushing. Unlike CheoGaJip, there are no unusual pizzas on premises. Instead, this fried chicken specialist gives second billing to another animal altogether: the pig. Pig's feet, pork belly and blood sausage round out many of the combo meals. More

It's easy to want Red Rooster, Marcus Samuelsson's new 125th Street soul-food-with-a-twist spot, to succeed. Despite the busloads of tourists scarfing down mediocre ribs and fried chicken from nearby Sylvia's, the dining landscape in this neck of the woods is pretty grim. Can Red Rooster change the landscape of fine dining in Harlem? More

Fried chicken comes in many forms: cheap and cheffy, spicy and mild, Korean and Southern. And while there may be better parts of the country for fried chicken, we've got more than a few tasty options right here in New York. So tell us: what's your favorite? Take the poll »More

"Chicken like you've never had before" is a bold claim considering that Kyochon makes up one-third of the fried chicken trinity that's concentrated in a tight, one-block radius in K-Town. Diners can choose among Mad For Chicken, the former Bon Chon, the new Bon Chon and Kyochon, the chain that's often credited with creating the popular double-fried, sauce-lacquered style in 1991. More

Hill Country Chicken chef Elizabeth Karmel is on a mission that's close to my heart: she wants New Yorkers to have a casual fried chicken and pie joint that they can be proud of. Good timing, right? Fried chicken is, well, as hot as a Fry-o-lator full of peanut oil in New York. And pie isn't far behind. More